11.5 oz can Welch’s White Grape Peach Frozen Concentrate
5.75 oz Malibu Mango Rum
2.875 oz Malibu Coconut Rum
2.875 oz Bacardi O Rum
Pour frozen juice into blender. Fill empty can half full of mango rum. Add equal parts coconut and orange rum to fill can. Pour into blender. Add ice to fill blender and pulse until well blended.
Katie Lee Joel version
12 cups water
3 cups bourbon
24 oz. frozen lemonade concentrate, thawed
12 oz. frozen orange juice concentrate, thawed
4 cups strong brewed tea
In a 1.5 gallon pitcher, mix bourbon, juices and tea. Stir in water. Place in freezer. Stir after 8 hours. Continue to freeze for 2 hours more, and up to 2 days. Defrost 30 minutes before serving. Stir before serving.
Garden & Gun version
6 cups water
2 cups strong tea
2 cups bourbon
1 cup sugar
One 6-ounce container frozen orange juice concentrate, thawed
One 6-ounce container frozen lemon juice concentrate, thawed
Garnish: Mint sprigs or lemon slices (optional)
Combine the water, tea, bourbon, sugar, orange and lemon juice concentrate in a large container or bowl, and mix until sugar dissolves. Pour into two gallon-size freezer bags. Freeze until an hour before serving. Place the frozen punch in a large bowl and let thaw, breaking up every 15 minutes. When punch is melted, add more ice or water as desired. Serve in punch cups. Garnish, if desired.
2 cups water
1 family-size or 4 regular tea bags
Boil the water. Add the tea bag(s) and let steep until cool. Discard the tea bag(s) and set aside.